All pork fat is not created equal. Look for these three types for making lard: kidney fat, which has the cleanest flavor, but is hard to find; neutral-tasting back fat, which you can order from a butcher shop; and pork belly, which produces lard with a distinctly porky flavor.
Put pork fat in a medium pot. Add 1/3 cup water. Heat over very low heat, stirring occasionally, or until chunks of fat have liquefied and reduced in size by at least half (4 hours). Remove from heat and strain through a cheesecloth-lined fine-mesh strainer into a heatproof container. Let cool completely.
Make ahead: Up to 2 months, chilled; frozen, up to 1 year.
Servings 0